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Strawberry Truffle Brownies




Source of Recipe


kraft


List of Ingredients




1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter
1 tsp. MAXWELL HOUSE Instant Coffee
3/4 cup firmly packed light brown sugar
2 eggs
3/4 cup flour
1/2 tsp. CALUMET Baking Powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup strawberry jam
1/4 cup powdered sugar


Recipe



LINE 9-inch square baking pan with foil; grease foil.
PLACE 1-1/3 cups of chocolate chunks, butter and instant coffee in large microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in brown sugar until well blended. Add eggs; mix well. Add flour and baking powder; mix well. Spread into prepared pan.

BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.

PLACE remaining chocolate chunks in large microwavable bowl. Microwave on HIGH 1 minute; stir until completely melted. Add cream cheese; beat with electric mixer until well blended. Add jam and powdered sugar; beat on low speed until well blended. Spread over cooled brownie. Refrigerate at least 1 hour or until topping is set. Cut into bars. Store leftover brownies in tightly covered container in refrigerator.